Looking for a new way to celebrate an occasion, whether it’s a birthday, anniversary, or even a recent wedding engagement? (Know of anyone who would fit that? wink wink) Well, move over cupcakes; those were so 2014 because Chocolate Pinata Mini Cakes are the new way to say “I love you, now let’s celebrate!”
Using Enjoy Life chocolate chips, the ONLY chocolate I love and trust for all my baked goods, this fun spin and twist on pinata cookies is very easy to make. Don’t believe me? Follow this video tutorial here and see what I mean. No need for fancy equipment, just large muffin liners and tons of allergen-friendly candy to stuff the insides with (I buy all my dye-free candy at A Real Treat Candy Boutique)* And chocolate. Lots and lots of chocolate, all thanks to Enjoy Life who manufactures chocolate chips that happen to be free from the Top 8 food allergens and made in a special allergen-friendly facility, allowing you to eat your chocolate in peace.
From day 1 that I was diagnosed with a dairy allergy I have been using these chocolate chips in all of my baking needs (and let’s be real, sometimes I take a small handful as dessert) and think they are the best out there and I could not be any more excited about this partnership (you can read more here about Fork & Beans’ sponsors).
*For a healthier option, try stuffing the chocolate pinata mini cakes with fresh berries and use Enjoy Life’s dark chocolate chips. Oh and oooooo, top it with coconut whipped cream and goodness, dessert is served!
- 1 c. Enjoy Life mini chocolate chips
- 1 c. allergen-friendly candy of choice
- 3 large muffin liners
- In 20 second increments in the microwave, slowly heat the chocolate chips until just barely melted. Keep stirring until completely smooth. If you are having troubles with a smooth chocolate, you can always add 1 tablespoon coconut oil or shortening until melted, smooth, and more fluid.
- Place one of the liners in a bowl that will support it and pour approximately ¼ c of the melted chocolate into the bottom of the muffin liner. Using a spoon, scrape up the chocolate until the sides are coated, leaving a small space between where you stop and the top of the liner. Freeze completely for 20 minutes.
- Gently peel off the liner from the chocolate.
- Place a small piece of parchment paper down and using a pencil, outline the top diameter of the chocolate cake. Using the outline as a guide, add 1 heaping tablespoon of the melted chocolate into the middle of the circle and smooth over with the back of the spoon until completely filled. Freeze until set.
- Fill the candy into the mini cake.
- Place a small amount of the melted chocolate as "glue" onto the outer outline of base. Place on top of the mini cake. You might need to use a piping bag for this because you will want to move fast. You can even fill in the gaps on the bottom with the melted chocolate too.
- Decorate with candies and serve.
The best of the process is at the very end when you can take a mini hammer (or any object really) to the chocolate hard shell, crack it open and find out what is inside.
For the full video tutorial, take a looksie over here and enjoy your featured film (bring the popcorn):
And don’t forget to go get yourself a bag of Enjoy Life mini chocolate chips. They will change the way you see allergen-friendly chocolate, guaranteed.